Recipes

Name: Sushi Salad with Shrimp and Avocado
Cuisine: Japanese, Asian
Ingredients: Salad; 4 cups cooked sushi rice; ½ cup seasoned rice vinegar, (salt and sugar already added); ½ cup salad oil; 1 cup fresh cucumber, peeled and chopped; ½ cup fresh scallions scallions, sliced; ½ lb. bay shrimp, cooked; 2 cups edamame, cooked and chilled; ¼ cup pickled ginger, chopped; ¼ cup toasted sesame seeds; 1 large ripe avocado, peeled and diced; Garnish; Miso, Lemon and Wasabi Vinaigrette; Toasted sesame seeds or furikake sprinkles; Additional seasonal vegetables, your choice; Additional seafood, your choice; Miso, Lemon and Wasabi Vinaigrette; 1/4 cup of miso paste, medium to dark for best flavor; 1 tbsp of wasabi powder; 2 tbsp of fresh lemon zest; 1/4 cup of fresh lemon juice; 2 tbsp of soy sauce; 1/4 cup of seasoned rice vinegar, includes salt and sugar; 2 tbsp of honey; 1 tbsp toasted sesame oil; 1 cup of salad oil

Sushi Salad with Shrimp and Avocado

Course

Main Course, Salad

Cuisine

Japanese, Asian

Pairs With

Sonoma Coast Chardonnay
Sonoma Coast Sauvignon Blanc

Ingredients

Ingredients 1

Salad

4 cups cooked sushi rice

½ cup seasoned rice vinegar, (salt and sugar already added)

½ cup salad oil

1 cup fresh cucumber, peeled and chopped

½ cup fresh scallions scallions, sliced

½ lb. bay shrimp, cooked

2 cups edamame, cooked and chilled

¼ cup pickled ginger, chopped

¼ cup toasted sesame seeds

1 large ripe avocado, peeled and diced

Garnish

Miso, Lemon and Wasabi Vinaigrette

Toasted sesame seeds or furikake sprinkles

Additional seasonal vegetables, your choice

Additional seafood, your choice

Miso, Lemon and Wasabi Vinaigrette

1/4 cup of miso paste, medium to dark for best flavor

1 tbsp of wasabi powder

2 tbsp of fresh lemon zest

1/4 cup of fresh lemon juice

2 tbsp of soy sauce

1/4 cup of seasoned rice vinegar, includes salt and sugar

2 tbsp of honey

1 tbsp toasted sesame oil

1 cup of salad oil

Instructions

STEP 1:

Toss the rice in a large mixing bowl with the vinegar and oil, breaking up large clumps of rice. If rice is cool, add the cucumber, scallions, shrimp, edamame and pickled ginger. Mix ingredients gently with a large spatula to blend evenly. Put salad in a large serving bowl and sprinkle with toasted sesame seeds. Chill salad an hour or two.
Top salad with diced avocado and offer Miso Vinaigrette, serve right away. Garnish each serving with extra sesame seeds or furikake sprinkles. Makes 6 to 8 servings.
Prepare Vinaigrette

Blend all ingredients in a blender until very well emulsified. Store dressing in a large glass jar or plastic container in your refrigerator. This will be a semi-stable emulsification, shake jar or whisk dressing to blend as needed. Makes about 2 cups vinaigrette. This vinaigrette keeps well, store for up to 2 weeks refrigerated. Note: you can add more lemon juice or honey to adjust and balance this vinaigrette to taste.

Notes

Chef’s Note: Grilled fish such as salmon or tuna, or even poached mild-flavored fish can be a part of this salad to make it a satisfying main course salad during hot weather. Try using different vegetables such as green beans, mushrooms, asparagus, etc. as they come into season. Let your imagination be your guide! This is also a great party salad.